"Who doesn't have fond, nostalgic memories of eating crisp apples covered in hard red candy?" says South African Michel Star chef Jan Hendrik with reference to his balsamic toffee tomato bites. Wanting to take the glam factor of his fab amuse bouche up another notch, I used edible gold flakes and powder instead of sesame seeds, and in place of his basil leaf garnish my twig is crowned with a wild mane of sugar spun locks. Some truffle oil and Maldon salt and the outfit is complete! This beauty was made by one of the lovely participants @katket at our Food, Styling & Photography Workshop in Berlin. Beautiful  by @cgoedke.
Looking forward to announcing the next one in Cape Town soon, hosted again by @lanaloustyle and myself!

"Who doesn&039;t have fond, nostalgic memories of eating crisp apples covered in hard red candy?" says South African Michel Star chef Jan Hendrik with reference to his balsamic toffee tomato bites. Wanting to take the glam factor of his fab amuse bouche up another notch, I used edible gold flakes and powder instead of sesame seeds, and in place of his basil leaf garnish my twig is crowned with a wild mane of sugar spun locks. Some truffle oil and Maldon salt and the outfit is complete! This beauty was made by one of the lovely participants @katket at our Food, Styling & Photography Workshop in Berlin. Beautiful by @cgoedke.
Looking forward to announcing the next one in Cape Town soon, hosted again by @lanaloustyle and myself!
edibleart fooddesign foodart nostalgia vegan plantbased foodstyling foodphotography workshop berlinfood capetownevents capetownfoodie livealifeyoulove plantbasedchef

Photo by: flavamingo

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